August Dining Guide: New Restaurants, Menus And Pop-Ups Worth Booking This Month

Honest pizza, Thai showcases, Hilsa festivals and Independence Day brunches are on our calendar this month

From honest pizza and ingredient-led cooking in Bengaluru to restored classics in Mumbai, Thai showcases in Jaipur and seasonal feasts in Delhi-NCR, there is plenty to explore this month. Here is a look at the openings, new menus and pop-ups worth noting.

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’Glasshouse at Dramique, Delhi

D’Glasshouse sits inside Dramique in New Delhi as a quieter venue within the larger destination. Floor-to-ceiling glass walls bring in daylight and shift to a soft glow after dark, giving the room a conservatory feel with greenery and clean lines. The focus is on conversation rather than high-energy performance. The bar runs a Garden-to-Glass cocktail programme built around fresh botanicals, herbs and greens, keeping the drinks balanced and easy to return to. The kitchen serves a European menu with subtle Asian touches, designed for unhurried meals. Programming stays understated, using light, reflection and the glass itself without overwhelming the space.

The Hidden Club at Olive, Delhi

The Hidden Club is a tiny four-seat bar tucked into a former backroom at Olive Delhi. Elbows nearly touch, the bartenders work right in front of you, and the sense of being somewhere slightly off-limits is part of the point. The space began as Olive’s experimental beverage lab, where the team tested ideas, refined techniques and explored ingredients. Many of the drinks served here still come from that ongoing work, and some later move onto menus elsewhere in the group. Guests get a close look at the process in a setting where curiosity matters more than polish, making it one of the city’s most intimate cocktail rooms.

Janot by Avinash Martins, Bengaluru

Chef Avinash Martins has brought Janot to Bengaluru after building a following in Goa. The restaurant sits at 1 MG-Lido Mall and spans 5,500 square feet with space for about 70 guests. It is designed as a neighbourhood place where people can settle in for a long meal, a drink or conversation. Instead of following one cuisine, the kitchen starts with a single ingredient, a seasonal vegetable, a spice, a cooking method or a memory from Martins’ travels, and builds the dish from there. The Bengaluru menu draws on those journeys and keeps the food thoughtful without becoming complicated. The atmosphere is relaxed and the focus stays on good ingredients and easy hospitality.

Gulmarg at The Shalimar Hotel in Kemps Corner has reopened after an eighteen-month restoration. The restaurant has been part of South Mumbai dining since 1962 and has long been a place for family meals and celebrations. The refresh keeps the familiar character rather than starting over. Signature dishes such as Chicken Makhanwala and Paneer Makhanwala remain on the menu, joined by a few new regional and seasonal additions. The space and service have been updated, but the warmth that regulars know is still there. The Advani family continues to run the restaurant across generations, treating it as a responsibility built on returning guests and steady hospitality rather than trends.

NYNY has opened in Hauz Khas Market as a New York-style pizza spot from Amol Kumar, the founder of Leo’s Pizzeria. The room is dimly lit, the music is on, and the offer is simple: pizza by the slice, beers, wines, cocktails and a few snacks. Stepping in is meant to feel like a casual New York corner rather than a formal restaurant. It works well for a quick meal or a longer evening with........

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